CN101828734B - Sweet potato and soybean composite fermented beverage and preparation technology thereof - Google Patents

Abstract

The invention relates to a sweet potato and soybean composite fermented beverage and a preparation process thereof, belonging to the field of non-alcoholic beverages. Mix the sweet potato juice and soya-bean milk with a volume ratio of 3-5:1 to form a fermented base material, use low-fat milk to make a culture solution, then undergo homogenization, sterilization, and cooling procedures, inoculate lactic acid bacteria, activate and cultivate; domesticate with The fermented base material and skim milk are cultured for several generations at a fixed ratio as the final fermentation strain; the final proportioned fermented liquid is refrigerated and matured to the finished product; the technical indicators of the fermented beverage are: protein ≥ 2.5375mg/ml, flavonoid ≥ 0.045525mg /ml, polysaccharide ≥ 1.498mg/ml, lipid ≥ 0.6707mg/ml, acidity 1.3-1.4, no coliform bacteria, no pathogenic bacteria, and the number of viable lactic acid bacteria > 4.55×10 ⁶ /ml. The sweet potato and soybean fermented beverage prepared by the invention integrates the nutritional properties of soybeans and the health care and flavor properties of yogurt, which not only enriches new varieties of yogurt, but also explores a new way for deep processing of sweet potatoes.

Description

Sweet potato and soybean compound fermented beverage and its preparation process

technical field

The invention relates to a composite fermented beverage, in particular to a sweet potato and soybean composite fermented beverage and a preparation process thereof, belonging to the field of non-alcoholic beverages.

Background technique

Sweet potatoes are rich in polysaccharides, dietary fiber, carotene, linoleic acid, dehydroandrosterone, flavonoids, vitamins A, B, C, E, and more than 10 trace elements such as potassium, iron, copper, selenium, and calcium. The nutritional value is very high, and it is called the most nutritionally balanced health food by nutritionists, and it has a good anti-cancer effect. Recently, the Japanese Institute of Cancer Prevention ranked the anti-cancer properties of twenty common vegetables from high to low, and the anti-cancer effects of sweet potatoes topped the list. Eating sweet potatoes can lose weight, keep fit, prevent cardiovascular disease, defecate and detoxify, and contain a lot of dietary fiber; soybeans are rich in protein, isoflavones, oligosaccharides, saponins, phospholipids, nucleic acids, and plant proteins, which can enhance physical fitness and the body's resistance. It also has the effect of lowering blood pressure and losing weight, and can supplement the calories needed by the human body. From the current point of view, sweet potato food mostly occurs in the form of dried sweet potato, sweet potato chips and French fries. more common. However, the beverage prepared from sweet potato and soybean will greatly surpass the beverage made from sweet potato or soybean in terms of nutrition and function. Therefore, it is very necessary to invent a kind of sweet potato soybean compound fermented beverage and its preparation technology.

Contents of the invention

One of the objectives of the present invention is to use sweet potato juice and soybean juice as main raw materials, inoculate activated and domesticated lactic acid bacteria to ferment proteins and sugars into lactic acid. Thereby, a kind of fermented fruit and vegetable juice drink with health care function and good flavor is made, i.e. sweet potato soybean compound fermented drink.

The second object of the present invention is to provide a preparation process of the sweet potato and soybean compound fermented beverage.

One of the purpose of the present invention is achieved like this: the volume ratio of sweet potato juice and soya-bean milk is 3-5: 1 mixes, makes nutrient solution with low-fat milk, after homogeneous, sterilizing, cooling process, inoculates lactic acid bacteria , activation culture; domestication with the volume ratio of fermentation base material and skim milk as 0:10; 2:8; 4:6; 6:4; 8:2; 10:0 for 6 generations as the final fermentation strain; The proportioned fermented liquid is refrigerated and cooked to the finished product; the technical indicators of the fermented beverage are: protein ≥ 2.5375mg/ml, flavonoid ≥ 0.045525mg/ml, polysaccharide ≥ 1.498mg/ml, lipid ≥ 0.6707mg/ml, acidity of 1.3-1.4, no coliform bacteria, no pathogenic bacteria, and the number of viable lactic acid bacteria > 4.55×10 ⁶ /ml.

The preparation technology of object two of the present invention is achieved like this:

(1) Preparation of sweet potato juice: wash the sweet potatoes, peel off the skin, cut into thin slices, and then quickly put the sweet potato slices into the prepared citric acid solution with a concentration of 0.2%. The weight ratio of the sweet potato slices to the citric acid solution is 1:4-6, then put them into the soymilk machine together to extract the juice, the refining ratio is 1:5, filter with double gauze, and the filtrate is used for later use;

(2) Soybean treatment: first rinse the soybeans with distilled water 3-4 times to remove surface impurities, then put the washed soybeans into hot water at 80-90°C for 25-35min, and soak the soybeans with the amount of water 3 times as heavy, after soaking, knead repeatedly to remove the skin; after rinsing, pour it into a soymilk machine to squeeze the juice, the refining ratio is 1:25; the ground soymilk is filtered with double-layer gauze, and the filtrate is used for later use;

(3) Activation of lactic acid bacteria: use low-fat milk as culture medium, sterilize at 118-125°C for 13-17min, cool to 38-42°C, add 0.08-0.12% of the weight of low-fat milk Lactobacillus bulgaricus starter , cultivated at 42-45°C for 22-26h; prepared the same culture solution, sterilized at 118-125°C for 13-17min, cooled to 38-42°C, added 1% of the previous fermentation broth, Cultivate at 45°C for 22-26 hours, and then use this method to transplant for a second time;

(4) Acclimatization of lactic acid bacteria: Take part of the fermented base material and skim milk in a volume ratio of 0:10; 2:8; 4:6; 6:4; 8:2; 10:0 and mix them into 6 types with the same total volume The mixed solutions were then placed in their respective Erlenmeyer flasks, sterilized at 115-120°C for 10-15 minutes, and cooled to obtain strain acclimatization culture solutions, which were successively labeled as No. ①~⑥ culture solutions. Inoculate the activated Lactobacillus culture solution into No. ① culture solution, the addition amount is 5% of the culture solution volume, cultivate at 42-45°C, inoculate into No. ② culture solution after 24 hours of cultivation, and then inoculate sequentially To the ③～⑥ culture solution, the amount added each time is the same as the culture temperature, and with the increase of the concentration of the fermentation base material, the domesticated Lactobacillus suitable for the fermentation system is finally obtained;

(5) Mixing solution: mix sweet potato juice and soybean milk in a volume ratio of 3-5:1, add 0.75% lactose, shake well, seal the bottle mouth with a breathable film; After sterilizing at 123°C for 12-17min, cool to 32-37°C;

(6) Inoculation and fermentation: Put the above-mentioned blended liquid into the ultra-clean workbench, insert 5-9% of the activated and domesticated Lactobacillus liquid into the blended liquid, and put it into a shaker at 150 rpm medium, the culture temperature is 38-40°C, and the fermentation culture is 24 hours;

(7) Refrigerate and cook until the finished product.

The sweet potato and soybean fermented beverage prepared by the invention integrates the nutritional properties of soybeans and the health care and flavor properties of yogurt, which not only enriches new varieties of yogurt, but also explores a new way for deep processing of sweet potatoes. Compared with pure beverages, due to the combination of the advantages of sweet potatoes and soybeans, its protein is more easily digested and absorbed by the human body, and there is no precipitation problem. In addition, the organic acids in fermented beverages can promote gastrointestinal peristalsis and increase the absorption rate of Ca, P, and Fe; the beneficial lactic acid bacteria in beverages can inhibit the reproduction of harmful microorganisms in the intestinal tract, inhibit the production of spoilage products, and strengthen the anticancer effect at the same time. Good for your health. Therefore, the development of sweet potato and soybean fermented beverage meets consumption characteristics such as current beverage nutrition, health care, flavor, cheap and fashion, and has broad market prospect.

Detailed ways

Example 1:

The preparation process is as follows:

(1) Preparation of sweet potato juice: Use sweet potatoes that are fresh and plump, with light yellow flesh, moderate maturity, no mildew, no pests and diseases, and no mechanical damage. Wash the sweet potatoes, peel off the skin, and cut into thin slices. Put the sweet potato flakes into the prepared 0.2% citric acid solution quickly, the weight ratio of the sweet potato flakes to the citric acid solution is about 1:5, then add it into the Joyoung Soymilk Machine to squeeze the juice, the refining ratio is 1:5, use Double-layer gauze filtration, filtrate standby;

(2) Treatment of soybeans: select mature and plump soybeans, remove moldy, moth-eaten, discolored, and off-flavored soybeans, mixed sand, foreign matter, etc., rinse the selected soybeans with distilled water 3-4 times, and remove the surface Put the washed soybeans in hot water at 85°C for 30 minutes. The amount of water used for soaking is 3 times the weight of the beans. After soaking, rub repeatedly to remove the skin. After rinsing, pour it into the Joyoung Soymilk Machine to squeeze the juice, the refining ratio is 1:25, filter the ground soybean milk with double-layer gauze, and use the filtrate for later use;

(3) Activation of lactic acid bacteria: use low-fat milk as a culture medium, sterilize at 121°C for 15 minutes, cool to 40°C, add 0.1% of the weight of low-fat milk Lactobacillus bulgaricus starter, and cultivate at 43°C for 24 hours; Prepare the same culture solution, sterilize at 121°C for 15 minutes, cool to 40°C, add 1% of the previous fermentation broth, incubate at 43°C for 24 hours, and then use this method to transplant twice;

(4) Acclimatization of lactic acid bacteria: take part of the fermented base material and skimmed milk in a volume ratio of 0:10, 2:8, 4:6, 6:4, 8:2, 10:0 and mix them into a 6:100ml total volume. Then put them into their respective Erlenmeyer flasks, sterilize at 115-120°C for 10-15 minutes, cool down to get the strain acclimation culture solution, and mark it as ①~⑥ culture solution in turn, and inoculate the activated Lactobacillus culture solution Add 5% of the volume of the culture solution to No. ① culture solution, cultivate at 43°C, inoculate into No. ② culture solution after 24 hours of cultivation, and then inoculate into No. ③～⑥ culture solution in turn, each time The addition amount is the same as the culture temperature, and with the increase of the concentration of the fermentation base material, the domesticated lactobacillus suitable for the fermentation system can be finally obtained.

(5) Mixing solution: mix sweet potato juice and soybean milk at a volume ratio of 4:1, add 0.75% lactose, shake well, seal the bottle mouth with a breathable film; After inoculating for 15 minutes, cool down to about 35°C.

(6) Inoculation and fermentation: put the above-mentioned blended liquid into the ultra-clean workbench, insert 7% activated and domesticated Lactobacillus bacteria into the blended liquid, put it into a shaker at 150 rpm, The culture temperature is 39°C, and the fermentation culture is 24 hours;

(7) Refrigerate and cook until the finished product.

The technical indicators of the fermented beverage are: protein ≥ 2.5375mg/ml, flavonoid ≥ 0.045525mg/ml, polysaccharide ≥ 1.498mg/ml, lipid ≥ 0.6707mg/ml, acidity 1.38, no coliform bacteria, no pathogenic bacteria None, the number of live lactic acid bacteria > 4.55×10 ⁶ /ml.

Taste deployment of sweet potato and soybean compound fermented beverage:

By univariate and orthogonal tests:

According to the single factor experiment, it can be known that adding CMC-Na: 0.55g, sucrose: 9g, sodium citrate: 0.25g, malic acid: 0.03g to every 100ml beverage is not easy to separate and the taste is better. (20ml fermented beverage + 20ml warm water)

Orthogonal test factor level table for flavor blending

Orthogonal test plan and experimental results of taste blending

Appendix: Sensory scoring indicators

Claims (2)

1. a preparation technology of sweet potato soybean compound fermented beverage, it is characterized in that preparation process is successively: (1) Preparation of sweet potato juice: wash the sweet potatoes, peel off the skin, cut into thin slices, and then quickly put the sweet potato slices into the prepared citric acid solution with a concentration of 0.2%. The weight ratio of the sweet potato slices to the citric acid solution is 1:4-6, then put them into the soymilk machine together to extract the juice, the refining ratio is 1:5, filter with double gauze, and the filtrate is used for later use; (2) Soybean treatment: first rinse the soybeans with distilled water 3-4 times to remove surface impurities, then put the washed soybeans into hot water at 80-90°C for 25-35min, and soak the soybeans with the amount of water 3 times as heavy, after soaking, knead repeatedly to remove the skin; after rinsing, pour it into a soymilk machine to squeeze the juice, the refining ratio is 1:25; the ground soymilk is filtered with double-layer gauze, and the filtrate is used for later use; (3) Activation of lactic acid bacteria: use low-fat milk as culture medium, sterilize at 118-125°C for 13-17min, cool to 38-42°C, add 0.08-0.12% of the weight of low-fat milk Lactobacillus bulgaricus starter , cultivated at 42-45°C for 22-26h; prepared the same culture solution, sterilized at 118-125°C for 13-17min, cooled to 38-42°C, added 1% of the previous fermentation broth, Cultivate at 45°C for 22-26 hours, and then use this method to transplant for a second time; (4) Acclimatization of lactic acid bacteria: Take part of the fermented base material and skim milk in a volume ratio of 0:10; 2:8; 4:6; 6:4; 8:2; 10:0 and mix them into 6 types with the same total volume The mixed solutions were then placed in their respective Erlenmeyer flasks, sterilized at 115-120°C for 10-15 minutes, cooled to obtain the strain domestication culture solution, and marked as ①~⑥ culture solution in turn; the activated Lactobacillus culture solution Inoculate into No. ① culture solution, the addition amount is 5% of the culture solution volume, cultivate at 42-45°C, cultivate for 24 hours, inoculate into No. ② culture solution, and then inoculate into No. ③～⑥ culture solution in turn, The amount added each time is the same as the culture temperature, and with the increase of the concentration of the fermentation base material, the domesticated Lactobacillus suitable for the fermentation system is finally obtained; (5) Mixing solution: mix sweet potato juice and soybean milk in a volume ratio of 3-5:1, add 0.75% lactose, shake well, seal the bottle mouth with a breathable film; After sterilizing at 123°C for 12-17min, cool to 32-37°C; (6) Inoculation and fermentation: Put the above-mentioned blended liquid into the ultra-clean workbench, insert 5-9% of the activated and domesticated Lactobacillus liquid into the blended liquid, and put it into a shaker at 150 rpm medium, the culture temperature is 38-40°C, and the fermentation culture is 24 hours; (7) Refrigerate and cook until the finished product. 2. the preparation technology of a kind of sweet potato soybean composite fermented beverage according to claim 1 is characterized in that adding CMC-Na: 0.55g, sucrose: 9g, sodium citrate: 0.25g, apple Acid: 0.03g.